Peel the yamaimo and dice into 1/4-inch pieces. The yamaimo can irritate your hands; you can wear rubber gloves or just hold the yamaimo with a paper towel while peeling and cutting it. Dice the ahi and salmon into 1/4-inch pieces. Remove the skin of the unagi kabayaki and dice the eel into 1/4-inch pieces. Finely slice the green onions. Rinse them under cold running water, drain and set aside to dry. Combine yamaimo, ahi, salmon, unagi, sliced green onions and ikura. Mix well, cover and store in the refrigerator.

Use a knife to remove the roots of the enoki and shimeji mushrooms. Heat the butter in a frying pan over medium heat. Add the mushrooms and sauté for a minute.

Add the cooked rice and teriyaki cream sauce. Lower the heat slightly. Cook, stirring, until the rice is warm and sticky. It will have the consistency of risotto. This will take about 5 minutes. If using Parmesan cheese, sprinkle it over the rice and stir.

Place the warm risotto into each bowl. Top with the cold seafood mixture. Place masago and microgreens in the middle of the risotto. Pipe a narrow ribbon or a necklace of Sriracha sauce around the bowl. Serve at once.

Melt 1 tablespoon butter in a nonstick pan. You can sauté your favorite mushrooms in the same pan at this point, if you like. Add mirin and shoyu and mix. Add heavy cream. Now stir the sauce constantly with a heat-resistant spatula. Heat should be on medium. If it is too high, the sauce will burn. Continue reducing the sauce. As the sauce cooks, the color darkens. Check the consistency of the sauce by dipping a spoon into it and lifting it out. If the sauce coats the back of the spoon and it doesn’t all drip off, it’s ready.